Shrimp with Roasted Peppers and Feta

Real Simple
Makes 4 servings


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1 12-ounce jar roasted red peppers
1 bunch scallions
1 head garlic
1 1/2 pounds large shrimp, peeled and deveined
Olive oil
Kosher salt and pepper
8 ounces Feta
4 1-quart resealable plastic freezer bags


Freeze It:
Drain the peppers and cut into 1-inch pieces.

Slice the scallions and 2 cloves garlic.

Combine the vegetables in a bowl with the shrimp, 2 tablespoons oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper.

Divide the mixture among 4 resealable plastic freezer bags, top with the Feta (crumbled), and freeze, for up to 3 months, until ready to cook.

Cook It:
Heat oven to 400° F.

Remove the shrimp mixture from the bags (you'll need one bag per serving) and place in individual baking dishes or a large casserole, making sure the Feta is on top.

Bake until the shrimp are cooked through and the Feta begins to brown, about 20 minutes.

Created date

March 2008

Nutritional Information

Calories 415
Caloriesfromfat 48 %
Fat 22 g
Satfat 10 g
Cholesterol 309 mg
Sodium 2293 mg
Carbohydrate 10 g
Fiber 2 g
Protein 44 g